Tacos with beans & avocado

A great recipe for encouraging children to relax around food, especially veg, it’s as fun to make as it is to eat. Let everyone fill their own tacos! Serves 4 EQUIPMENT: Tin opener Sharp knife Chopping board Colander Garlic crusher INGREDIENTS: 400g tin chopped tomatoes 2 x 400g tins cannellini or soya beans 2 spring onions 1 garlic clove 1 tablespoon olive oil 1 teaspoon ground coriander 1 teaspoon mild chilli powder 100g frozen peas Handful fresh coriander leaves (optional) 8-12 tacos 2 ripe avocados, halved To serve - soured cream (optional), grated cheddar cheese, pieces of lime 1 Turn the oven to 180°C. Using a tin opener, open the tins of tomatoes and beans. The first time you do this, ask an adult to show you how to use your tin opener, as they’re all slightly different. Drain the beans in a colander. 2 Using the claw-cutting technique, cut the ends off the spring onions with a small paring knife and cut the onions into thin slices OR if easier, use scissors to cut the spring onions. 3 Peel the garlic clove and squeeze with garlic crusher OR if you don’t have one, push down hard with a wooden spoon to crush the clove slightly, it is fine to add it like this. 4 Put the oil, onions, garlic, ground coriander and chilli powder into a small saucepan over a low heat on the hob. Heat gently, stirring every now and then with a wooden spoon until they are soft. This will take about 5 minutes. 5 Add the tinned tomatoes, drained beans, peas and coriander leaves. Turn up the heat until the tomatoes are bubbling, then lower the heat and leave to simmer gently for 10 minutes. 6 Put the tacos on a baking tray and using oven gloves, put them in the oven for 3 minutes to heat up. Scoop the stones out of the avocados with a spoon and peel away the skin. Using the clawcutting technique, cut the avocados into slices. Put the beans, soured cream, cheese, extra coriander and lime in bowls.